Austrian Kaiserschmarren Emperors Pancake Recipes

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KAISERSCHMARRN (AUSTRIAN JUMBLED PANCAKE)



Kaiserschmarrn (Austrian Jumbled Pancake) image

Kaiserschmarren is the stuff of Austrian childhoods (and adulthoods). This recipe is great for Austrian kid dinners and American breakfasts alike.

Provided by Toi

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup raisins
3 tablespoons dark rum
1 cup all-purpose flour
1 cup whole milk
4 eggs, separated
2 pinches salt
3 tablespoons white sugar
3 tablespoons unsalted butter
2 tablespoons confectioners' sugar, or to taste
2 cups applesauce

Steps:

  • Combine raisins and rum in a small bowl and set aside to soak.
  • Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
  • Whisk egg yolks and salt into the moistened flour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
  • Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
  • Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 61.9 g, Cholesterol 192.7 mg, Fat 15.4 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 8 g, Sodium 169 mg, Sugar 34.6 g

KAISERSCHMARRN (AUSTRIAN PANCAKES)



Kaiserschmarrn (Austrian Pancakes) image

Sweet and doughy, Kaiserschmarrn (literally "Emperor's Mess") is a delicious Austrian dessert that is so easy to prepare. Made from eggs, flour, milk, and sugar, this messy looking pancake is best served with a sweet plum jam, apple sauce, or just powdered sugar!

Provided by Recipes From Europe

Categories     Desserts

Time 25m

Number Of Ingredients 10

1/4 cup raisins (optional)
2 tablespoons rum or water (if using raisins)
4 medium-sized eggs
1/3 cup sugar
1 teaspoon vanilla extract
a pinch of salt
1 cup flour
1 cup milk
2 1/2 tablespoons butter
powdered sugar and/or plum jam (to garnish)

Steps:

  • If you want to include raisins into your recipe, soak them for around 15-30 minutes in 2 tablespoons of rum. If you don't like rum and/or are sharing this meal with kids, just use water instead.
  • Separate the eggs - egg yolks into a large mixing bowl and egg whites into a medium-sized mixing bowl. Make sure that no egg yolk gets into the egg whites as this would make it harder to beat the egg whites in the next step.
  • Beat the egg whites in their bowl for a few minutes until stiff. When tilting the bowl, the egg whites should barely move/slide. Another way to test that the egg whites are stiff enough is to raise your beaters. If the egg whites create a little "mountain" in the bowl, your egg whites are stiff enough.
  • In the bowl with the egg yolks, add sugar, vanilla extract, and salt. Beat with your electric mixer until the batter is smooth.
  • Add in the milk and the flour interchangeably into the egg yolk mixture in small increments while beating the batter on the lowest setting.
  • Set your electric mixer aside and carefully fold the egg whites into the egg yolk mixture with a spatula. Also add the raisins (optional).
  • Heat butter in a large frying pan and pour the batter in. If you have a smaller pan, you might want to fry the batter in two batches. We usually use a pan with a 10-inch diameter and prefer to fry it in two intervals as it makes it easier to flip and rip. Fry the pancake on low-medium heat for around 5 minutes until the bottom is slightly golden brown.
  • Break/rip your pancake into a couple of big pieces with a spatula and flip. The top of the pancake might still be uncooked which is fine - it will cook quickly once flipped. After flipping the pancake wait for around 2 minutes for it to cook lightly, then start ripping the pancake into even smaller pieces. Keep moving the pieces until everything is golden brown and fully cooked through.
  • Plate your pieces and serve your pancake with powdered sugar, plum jam, or apple sauce.

Nutrition Facts : ServingSize 1 g, Calories 511 kcal, Carbohydrate 85 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 188 mg, Sodium 191 mg, Fiber 1 g, Sugar 54 g, UnsaturatedFat 5 g

LYNZZPAIGE'S KAISERSCHMARRN (EMPEROR'S PANCAKES)



LynzzPaige's Kaiserschmarrn (Emperor's Pancakes) image

Kaiserschmarrn, also known as the Emperor's Pancakes, is one of the most famous Austrian desserts. It is a lightly caramelized pancake with a sweet taste and fluffy texture. After living in Vienna, Austria, for almost two years, I've had my fair share of Kaiserschmarrn, and it is one of the best desserts that Austria has to offer.

Provided by LynzzPaige

Categories     Breakfast and Brunch     Pancake Recipes

Time 35m

Yield 2

Number Of Ingredients 7

½ cup all-purpose flour
5 tablespoons white sugar
½ teaspoon salt
1 cup milk
5 eggs, separated
2 tablespoons butter
confectioners' sugar

Steps:

  • Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
  • Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
  • Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
  • Make the second pancake the same way. Dust with confectioners' sugar and serve.

Nutrition Facts : Calories 590.6 calories, Carbohydrate 65.5 g, Cholesterol 505.3 mg, Fat 26.7 g, Fiber 0.8 g, Protein 23.1 g, SaturatedFat 12.8 g, Sodium 888.8 mg, Sugar 41.6 g

AUSTRIAN KAISERSCHMARREN: EMPEROR'S PANCAKE



Austrian Kaiserschmarren: Emperor's Pancake image

Make and share this Austrian Kaiserschmarren: Emperor's Pancake recipe from Food.com.

Provided by Olha7397

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
5 tablespoons sugar
1/2 teaspoon salt
1 cup milk
5 eggs, separated
2 tablespoons butter
powdered sugar

Steps:

  • Sift the flour, sugar and salt together into a bowl.
  • Add the milk gradually, beating constantly.
  • Add the egg yolks 1 at a time and beat until well blended.
  • Beat the egg whites until stiff and STIR 1/3 into the batter.
  • Carefully FOLD in the remainder egg whites.
  • Over moderately high heat, melt 1 Tablespoon butter in an 8 to 9 inch skillet with sloping sides.
  • When the butter is sizzling, pour in 1/2 the batter and cook 3 to 4 minutes.
  • Loosen the edges of the pancake with a spatula and slide it onto a plate.
  • Invert the pancake back into the skillet and cook about 1 minute until the underside is brown.
  • Invert onto a heating serving plate and keep warm.
  • Prepare the second pancake in the same manner.
  • Sprinkle with powdered sugar.
  • Tear the pancakes into rough pieces with 2 forks and serve immediately.
  • World’s Best Recipes.

KAISERSCHMARRN - EMPEROR'S PANCAKE WITH CARAMELIZED PLUM AND CRANBERRY SAUCE



Kaiserschmarrn - Emperor's pancake with caramelized plum and cranberry sauce image

Fluffy and thick shredded pancake, served with a delicious sauce made with caramelized plums, orange zest, cinnamon, cloves, and fresh cranberries. Perfect for a late Sunday breakfast!

Provided by Aleksandra

Categories     Breakfast     Dessert

Time 40m

Number Of Ingredients 20

4 tablespoons raisins (can be omitted (see notes))
2 tablespoons lemon juice (you can also add rum)
1 cup milk (240 ml)
4 large eggs
3 tablespoons light brown sugar (or granulated sugar)
2 tablespoons vanilla sugar ((preferably with real vanilla), OR 2 Tbsp light brown sugar + 2 ts vanilla extract)
1 teaspoon grated lemon zest (preferably from an organic lemon, can be omitted)
1 cup + 1 Tbsp flour (135g / 4.7 oz)
big pinch of salt
2 heaped tablespoons butter (for cooking the pancake, 40g / 1.4 oz)
powdered sugar (to serve)
3 tablespoons granulated sugar (you can also use light brown sugar if you've more experienced)
1 tablespoon vanilla sugar ((preferably with real vanilla) OR 1 Tbsp light brown sugar + 1 teaspoon vanilla extract)
1 stick cinnamon (OR 1/4 teaspoon ground cinnamon)
2 cloves
1 teaspoon grated orange zest (preferably from an organic orange)
2 tablespoons red wine (or orange juice)
12 oz plums (350g) (washed, quartered and stoned)
20 pieces fresh cranberries
3 tablespoons water

Steps:

  • Prepare the pancake batter:
  • Separate the eggs into egg yolks and egg whites. Add the egg whites into a clean metal/glass bowl and set aside.
  • Soak the raisins in lemon juice or rum, set aside (you can soak them longer if you have time or use them right away).
  • In a large bowl, whisk the egg yolks with sugar, vanilla sugar, lemon zest, milk, and soaked raisins together (raisins with rum/lemon juice).
  • Add the flour, whisk gently until just combined (small lumps in the batter are fine).
  • Whisk the egg whites with a pinch of salt until stiff peaks form.
  • Fold gently the whipped egg whites into the batter using a silicone spatula. Now you need to cook the pancake.
  • If you have a very large frying pan (about 27 cm / 10-11 inch in diameter) you can make kaiserschmarrn on the stovetop:
  • Heat the butter in the pan, when it bubbles pour in the pancake batter.
  • Cover with a lid (important, if you don't have a lid, then cover the pan tightly with aluminum foil or cover it with a big sheet pan). Cook for about 15 minutes over low heat. After this time, the bottom of the pancake should be set and golden, but the top will be still a little runny. (This time can vary depending on your stovetop settings, lift the bottom of the pancake with a silicone spatula to check if the bottom is not burning).
  • Now you need to flip the pancake over. The easiest way to do this is to divide the dough into 4-8 parts (use a wooden spatula and slice it like you would slice a pizza). Flip over each piece separately. (If it doesn't look nice and even, don't worry, the whole pancake will end up shredded anyway). Cook on the other side for about 3 minutes.
  • Using a wooden spatula, tear the pancake into bite-sized pieces. Cook them for a couple more minutes, stirring gently until all the batter is set.
  • Transfer shredded pancake pieces to a plate, sprinkle with powdered sugar and serve with the plum and cranberry sauce.
  • If you have a small pan (as in the photos below, e.g. about 21 cm / 8-9 inch in diameter), it's better to bake the pancake in the oven (in an oven proof pan). It would be too thick to set on a stovetop without burning at the bottom
  • Preheat the oven to 190°C / 375°F / Gas Mark 5, no fan.
  • Melt the butter over medium-low heat in an oven proof skillet. When the butter is melted and bubbling pour in the pancake batter.
  • Cook the pancake for about 3 minutes, then put the pan in the oven and bake for about 12 minutes.
  • Take the pan out of the oven, cut the pancake using a spatula or knife into 4 parts, turn over, cook for 2 more minutes (on the stove).
  • Tear the pancake into bite-sized pieces. Cook for about 2 minutes, stirring gently until all the batter is set.
  • Transfer to a plate, sprinkle with powdered sugar and serve with the plum and cranberry sauce.
  • Add sugar, vanilla sugar, cloves, cinnamon and orange peel into a medium skillet.
  • Heat over medium heat until sugar dissolves, turns golden brown and is bubbling. (You can stir the mixture gently at the beginning, so that it dissolves evenly. If you get any lumps, it's fine, they will dissolve later.)
  • Add the wine, stir, cook for about one minute until evaporated.
  • Add the plums and cranberries, cook for about 5 minutes, until thickened, but the plums still retain their shape. If the plums didn't release much juice, you can add some water to create a thick sauce.
  • Discard the cloves and cinnamon stick.

Nutrition Facts : Calories 928 kcal, ServingSize 1 serving

KAISERSCHMARREN (EMPEROR'S PANCAKE) WITH PLUM COMPOTE



Kaiserschmarren (Emperor's Pancake) With Plum Compote image

Forget the Sacher Torte! This is, imho, the best desert made in Austria. My friends and I were just finishing lunch at a heuriger in Grunzig when we saw enormous platters of this being served to another table. We had to find out what it was and order it ourselves. It may well have been the culinary highlight of our trip (that, and the one perfectly-prepared Wienerschnitzel, something that is not often done right, even in Austria). Spear a piece of the hot pancake, dip it into the plum compote and, yes, that is a smile on your face!

Provided by evelynathens

Categories     Breakfast

Time 40m

Yield 2 pancakes per person, 8 serving(s)

Number Of Ingredients 17

1 cup sifted flour
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup milk
1/2 cup heavy cream
2 tablespoons butter, melted
1/2 cup butter
1/2 cup raisins, soaked for 30 minutes in a little
rum
1 teaspoon cinnamon
1 cup sugar
5 ounces granulated sugar
5 ounces water
1 cinnamon stick
1 star anise
1 1/2 lbs pitted and sliced red plums

Steps:

  • For the Kaiserschmarren:.
  • Sift flour, sugar and salt together.
  • Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.
  • Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.
  • Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.
  • To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.
  • Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.
  • Remove to a heated platter.
  • Continue frying pancakes this way until batter has been used.
  • With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.
  • Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
  • Put cut pancakes into this sauce and sprinkle with 1 cup sugar.
  • Toss lightly over low heat so that it becomes evenly distributed.
  • Do this quickly, as sugar should not melt but retain some of its grainy texture.
  • Serve immediately.
  • Makes 16-20 pancakes.
  • For the Plum Compote:.
  • In a saucepan, bring the sugar, water, cinnamon, and star anise to a boil.
  • Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 529.2, Fat 22.8, SaturatedFat 13.5, Cholesterol 140, Sodium 215.9, Carbohydrate 79.3, Fiber 2.1, Sugar 63, Protein 5.8

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